Sunday, April 4, 2010

Goat Cheese, Citrus and Avocado Salad

Abigail is headed down to SoCal tonight to see her Dad's parents in Ventura County for Easter break. I made this salad recipe she found online for dinner. I included the crab for Mike and I. Abigail doesn't like it.

Goat Cheese, Citrus and Avocado Salad with fresh cracked Dungeness crab

1 8 ounce log of goat cheese
1/2 cup flour
1 large egg
1/2 cup panko bread crumbs
1 tangerine, peeled and separated into sections
1 pink grapefruit, peeled and separated into sections
1 small shallot, finely chopped
3 tablespoons orange juice
2 tablespoons canola oil
1 tablespoon olive oil
kosher salt and freshly ground pepper
arugula, stems removed
2 Haas avocados, thinly sliced
1/2 lb. fresh cracked Dungeness crab

Slice goat cheese into 6 rounds and pat into compact rounds. Place flour in one small bowl, the bread crumbs in another and the egg in a third with 2 tablespoons water. Whisk together egg and water.

Coat goat cheese in flour. Tap off excess. Then dip cheese in egg mixture
and finally in the panko bread crumbs. Place cheese on plate and refrigerate at least for 30 minutes.

Whisk together the shallots, 3 tablespoons orange juice and the olive oil. Season with salt and pepper.

Toss together the arugula, orange sections, grapefruit sections, sliced avocados and crab with the dressing.

Heat the canola oil in a non-stick pan over medium high heat. Cook the goat cheese rounds until golden brown, approximately 2 minutes per side. Place warm cheese on top of the salad. Serve immediately.


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